CN116616350A

CN116616350A - Cheese sauce and preparation method thereof

Info

Publication number: CN116616350A
Application number: CN202310663796.8A
Authority: CN
Inventors: 张善强; 孙亚婷; 苏珊; 郭书伯; 陈锐; 王秋岭; 卢峥嵘; 孙锦; 樊震宇
Original assignee: Dr Cheese Shanghai Technology Co ltd
Current assignee: Dr Cheese Shanghai Technology Co ltd
Priority date: 2023-06-06
Filing date: 2023-06-06
Publication date: 2023-08-22

Abstract

The invention discloses cheese sauce and a preparation method thereof. The preparation method of the cheese sauce comprises the following steps: mixing the raw materials of cheese sauce, adjusting pH to 5.0-5.6, heat treating, sterilizing, and homogenizing; wherein the raw materials of the cheese sauce comprise the following components in percentage by mass: 40% -53% of cream cheese, 30% -42% of quark cheese, 0.1% -3% of emulsifying salt, 0.1% -1.5% of stabilizing agent, 3% -12% of sweetener and milk, and the sum of the contents of all components is 100%; the homogenizing pressure is 18-22MPa. The cheese sauce prepared by the specific raw materials and the specific preparation method has the advantages of high nutritive value, good tissue state, moderate sweet and sour, high stability and the like.

Description

Cheese sauce and preparation method thereof

Technical Field

The invention relates to cheese sauce and a preparation method thereof.

Background

Cheese, also known as cheese, is a fermented milk product. It basically eliminates a large amount of water in milk, retains the essence part with extremely high nutritive value, and contains rich nutrients such as protein, calcium, fat and trace elements. At present, cheese is no longer a treasury buried in western countries, the yield of domestic cheese products increases extremely fast, more than 20% per year, but the average consumption of the cheese is still less than 100g, probably because the cheese is relatively strong in taste and is mostly salty, and is not suitable for eating habits of domestic consumers. Most imported cheeses, such as cheddar cheese, cheddar cheese and the like, are taken together with matched meals or wines and the like by most consumers in western countries, have high sodium content and are not suitable for children.

Most domestic consumers like to eat sauce products together with meals. The products are mostly salty and spicy, sweet and spicy, the cheese sauce is less, and the cheese sauce sold in the market at present mostly takes the imported cheese as the main raw material, is mainly salty and accompanied with strong smell, or the natural cheese has low addition amount, so that the daily nutritional requirements of consumers cannot be provided. In contrast, sweet and sour cheese spreads are softer in taste and more suitable for eating with snacks, but they still have a lower proportion of cheese.

Therefore, there is a need to develop a cheese sauce with high nutrition, sweet and sour taste to meet the eating habits of domestic consumers and to meet the demands of the consumers focusing on the nutrition content thereof.

Disclosure of Invention

In order to solve the problems in the prior art, the invention provides cheese sauce and a preparation method thereof. The cheese sauce prepared by the preparation method disclosed by the invention fills the blank of the domestic high-nutrition sweet cheese sauce market, breaks through the limitation that sauce foods cannot provide high nutrition, is fine in tissue state, good in fluidity and moderate in sweetness and sourness, and has good shelf life stability.

In order to achieve the above purpose, the invention adopts the following technical scheme:

the first aspect of the invention provides a method for preparing cheese sauce, comprising the following steps: mixing the raw materials of the cheese sauce, adjusting pH to 5.0-5.6, heat treating, sterilizing, and homogenizing; wherein,,

the raw materials of the cheese sauce comprise the following components in percentage by mass: 40% -53% of cream cheese, 30% -42% of quark cheese, 0.1% -3% of emulsifying salt, 0.1% -1.5% of stabilizing agent, 3% -12% of sweetener and milk, and the sum of the contents of all components is 100%;

the homogenizing pressure is 18-22MPa.

In the present invention, the cream cheese content is preferably 45% -53%, such as 48%, 50% or 51%.

In the present invention, the cream cheese is a non-ripe cheese, preferably a fresh soft non-ripe cheese. The cream cheese is usually a dairy product prepared by taking cream or a mixture of cream and milk as a main raw material and adding natural stabilizers and flavoring agents which are conventional in the art according to the conventional technical means in the art.

Wherein, the moisture content in the cream cheese is preferably 47-52%, the fat content is preferably 34% or more, the protein content is preferably 8-8.5%, the flavoring agent content is preferably 0.5-1.2%, and the natural stabilizer content is preferably 0.5-3% by mass.

Wherein the natural stabilizer in the cream cheese is preferably gelatin and/or locust bean gum, which can further reduce the water separation rate of the cheese jam to a certain extent; the flavoring agent in the cream cheese is preferably an edible salt.

In the present invention, the quark cheese is preferably present in an amount of 35% to 42%, such as 37%, 38% or 40%.

In the present invention, the quark cheese is a non-ripened cheese. The quark cheese is usually fermented curd cheese prepared by taking skim milk as a raw material, sterilizing, cooling, and simultaneously adding chymosin and mesophilic bacteria in a fermentation tank for fermentation according to the conventional technical means in the field.

Wherein the adding amount (mass percent) of chymosin is less than 0.001%; the addition amount (mass percent) of the bacteria is 1%.

Wherein, the non-fat milk solid content of the quark cheese is preferably 14-24%, the protein content is preferably 8-15%, the fat content is preferably 0-2%, and the cheese sauce water precipitation is further reduced while the nutritional value is improved. The term "non-fat milk solids" refers to a generic term for substances other than fat and moisture.

In the present invention, the quark cheese used may be a quark cheese or a commercially available quark cheese made according to the preparation method of the embodiments of the present invention.

In the present invention, the mass ratio of the cream cheese to the quark cheese may be (1-2): 1, preferably (1.1-1.5): 1, for example 1.2:1,1.3:1 or 1.4:1.

Preferably, the total content of the cream cheese and the quark cheese is 80% -90%, for example 88%.

In the present invention, the content of the emulsifying salt is preferably 1% to 3%, for example, 1.2%, 1.5%, 1.8%, 2% or 2.5%.

In the present invention, the emulsifying salt may include citrate and/or phosphate.

Wherein the citrate may comprise sodium citrate and/or potassium citrate.

Wherein the phosphate may include one or more of sodium hexametaphosphate, potassium hexametaphosphate, sodium pyrophosphate, potassium pyrophosphate, disodium hydrogen phosphate, and dipotassium hydrogen phosphate.

In some embodiments, the emulsifying salt is a citrate salt.

In some embodiments, the emulsifying salt is citrate and phosphate in a mass ratio of (1.5-2): 1.

In the invention, the main functions of the emulsifying salt are to improve the chelation of calcium, increase the emulsifying capacity of casein, regulate pH value and play a role in buffering, and in the process of melting and stirring, the emulsifying salt can lead fat, protein and water to form a uniform and stable mixture, has the function of stabilizing an emulsifying structure, and the type, proportion, addition amount and the like of the emulsifying salt can influence the tissue state and quality of a final product.

In the present invention, the content of the stabilizer is preferably 0.3% to 1%, for example 0.45%, 0.6% or 0.7%.

In the present invention, the stabilizer may include one or more of locust bean gum, pectin, gelatin, xanthan gum, hydroxypropyl distarch phosphate and acetylated distarch adipate.

In some embodiments, the stabilizing agent is locust bean gum.

In some embodiments, the stabilizing agent is locust bean gum and gelatin.

In some embodiments, the stabilizing agent is locust bean gum and xanthan gum.

In some embodiments, the stabilizing agent is locust bean gum, gelatin, and xanthan gum.

In some embodiments, the cream cheese and quark cheese are present in a total amount of 80% to 90%, the emulsifying salt is present in an amount of 1% to 3%, and the stabilizing agent is present in an amount of 0.3% to 1%.

In the invention, the stabilizer can improve the physical property of the cheese sauce and increase the viscosity, and can stabilize the tissue state of the cheese sauce while providing the cheese sauce with a smooth and palatable taste.

In the present invention, the sweetener is preferably present in an amount of 5-10%, for example 6%, 7.5%, 8% or 9%.

In the present invention, the sweetener may be conventional in the art, and preferably includes one or more of white sugar, crystalline fructose, trehalose, erythritol, xylitol, and mogroside.

In the invention, the raw materials of the cheese sauce can also comprise a nutrition enhancer.

Wherein the nutrient supplement may be present in an amount of 0.5% to 2%, preferably 0.8% to 1.5%, for example 1%.

Wherein the nutritional supplement may be conventional in the art, preferably selected from one or more of tricalcium phosphate, calcium carbonate and milk mineral salts, such as tricalcium phosphate.

In some embodiments, the raw materials of the cheese sauce include the following components in mass percent: 45% -53% of cream cheese, 35% -42% of quark cheese, 1% -3% of emulsifying salt, 0.3% -1% of stabilizing agent, 5% -10% of sweetener and milk, wherein the sum of the contents of all components is 100%; wherein the total content of the cream cheese and the quark cheese is 80% -90%; the emulsifying salt is citrate.

In some embodiments, the raw materials of the cheese sauce include the following components in mass percent: 45% -53% of cream cheese, 35% -42% of quark cheese, 1% -3% of emulsifying salt, 0.3% -1% of stabilizing agent, 5% -10% of sweetener and milk, wherein the sum of the contents of all components is 100%; wherein the total content of the cream cheese and the quark cheese is 80% -90%; the emulsified salt is citrate and phosphate with the mass ratio of (1.5-2) to 1.

In some embodiments, the raw materials of the cheese sauce include the following components in mass percent: 45% -53% of cream cheese, 35% -42% of quark cheese, 1% -3% of emulsifying salt, 0.3% -1% of stabilizing agent, 5% -10% of sweetener, 0.8% -1.5% of nutrition enhancer and milk, wherein the sum of the contents of all components is 100%; wherein the total content of the cream cheese and the quark cheese is 80% -90%; the emulsifying salt is citrate.

In some embodiments, the raw materials of the cheese sauce include the following components in mass percent: 45% -53% of cream cheese, 35% -42% of quark cheese, 1% -3% of emulsifying salt, 0.3% -1% of stabilizing agent, 5% -10% of sweetener, 0.8% -1.5% of nutrition enhancer and milk, wherein the sum of the contents of all components is 100%; wherein the total content of the cream cheese and the quark cheese is 80% -90%; the emulsified salt is citrate and phosphate with the mass ratio of (1.5-2) to 1.

In the present invention, the shear rate of the mixing may be 700-1000rpm, for example 800rpm.

In the present invention, the shear temperature of the mixing may be 45-55deg.C, such as 50deg.C.

In the present invention, the mixing time may be 4 to 6 minutes, for example, 5 minutes.

In the present invention, the pH is, for example, 5.0, 5.2, 5.4 or 5.6.

In the present invention, the pH may be adjusted by an acidity regulator conventional in the art, preferably selected from citric acid and/or lactic acid, such as lactic acid.

In the present invention, the process of adjusting the pH is preferably performed under the condition of maintaining temperature and stirring.

In the present invention, the heat treatment may include heating and stirring.

Wherein the temperature of the heating and stirring can be 85-95 ℃, such as 90 ℃.

Wherein the shear rate of the elevated temperature agitation may be 900-1200rpm, for example 1000rpm.

Wherein the time of heating and stirring can be 5-15min, such as 10min.

In the present invention, the sterilization operation may be conventional in the art, preferably UHT sterilization (Ultra-high temperature instantaneous sterilization, ultra-high temperature transient sterilization).

In the present invention, the sterilization temperature may be 135-145 ℃, for example 140 ℃.

In the present invention, the sterilization time may be 4 to 10 seconds, for example, 5 seconds.

In the present invention, the homogenizing pressure is preferably 20Mpa.

In a second aspect the invention provides a cheese spread produced by a process for the preparation of a cheese spread as hereinbefore described.

On the basis of conforming to the common knowledge in the field, the above preferred conditions can be arbitrarily combined to obtain the preferred examples of the invention.

The reagents and materials used in the present invention are commercially available.

The invention has the positive progress effects that:

the cheese sauce is prepared by taking two types of immature cheeses, namely cream cheese and quark cheese, as main raw materials, and adding other raw materials such as emulsifying salt, stabilizing agent, sweetener and the like into the main raw materials, and adopting a specific preparation process under the condition of specific raw material dosage; the obtained cheese sauce has the following characteristics:

(1) The proportion of cheese is high, and the nutritive value is high;

(2) The milk has fine tissue state, rich milk flavor, moderate sweetness and sourness and fine taste, and is more in line with the eating habit of domestic consumers;

(3) The stability is high, water and oil are not easy to separate out, the shelf life state is stable, and the water separation rate is still lower than 4% after the water is placed for 6 months at 30 ℃;

(4) The raw materials are easy to obtain, the process is simple, the preparation process is stable, the production process can be effectively controlled, and the method is suitable for production.

Detailed Description

The invention is further illustrated by means of the following examples, which are not intended to limit the scope of the invention. The experimental methods, in which specific conditions are not noted in the following examples, were selected according to conventional methods and conditions, or according to the commercial specifications.

The cream cheeses used in examples 1-5, comparative examples 1-3 and comparative example 7 were all commercially available constant natural cream cheeses, unless otherwise specified.

The quark cheeses used in examples 1-5, comparative example 2 and comparative example 7 were, unless specified, quark cheeses prepared as follows; wherein, the milk in the quark cheese preparation raw material is commercial raw milk.

The ripened cheese used in comparative example 3 was a commercially available constant natural ripened up to date cheese.

Preparation of quark cheese

After the milk is purified by the milk purifying equipment, the milk is preheated to 50-65 ℃. The preheated milk is separated into cream and skim milk (skim milk: fat content is less than 0.1%, protein content is 3% -4%, protein content is less than or equal to 5%, and fat content is more than or equal to 38%) by a separator. Heating the separated skimmed milk to 60-70deg.C, degassing at-0.4 to-0.7 bar, homogenizing under 200-250bar pressure and 60-70deg.C. The homogenized material is sterilized at 75-80 ℃ for 10-30s, and then cooled to 2-10 ℃. The cooled skim milk material is concentrated by a membrane (nanofiltration and ultrafiltration) to improve the physicochemical index of the skim milk material into concentrated milk (protein content 10% -14%, fat content less than 0.5%).

Preheating the concentrated milk at 60-70deg.C, and degassing at 60-70deg.C and vacuum degree of-0.5+ -0.5 bar. Homogenizing the degassed material under 200-250bar pressure and 60-70deg.C. Sterilizing the homogenized material at 90-95deg.C for 250-350 s. Cooling the sterilized material to 30-45 ℃, and entering a fermentation tank; and adding the strain and chymosin into the cooled material in the process of entering the fermentation tank. The strain is preferably lactococcus lactis subspecies, lactococcus cremoris and streptococcus salivarius thermophilus subspecies, the adding amount is 100-300U/t, chymosin needs to be weighed 0.0001-0.001g in advance, and is dissolved in a sterile environment by using 50-100g of sterile water (the temperature needs to be less than 50 ℃) and then added on line. After all the materials enter the fermentation tank, stirring for 10-15min until the materials are fully and uniformly mixed. The materials are allowed to stand still and ferment for about 4 to 15 hours at the temperature of 30 to 45 ℃ with the pH value at the fermentation end point of 4.6 to 5.4.

Example 1

According to the raw materials and the amounts in table 1, cheese sauce 1 was prepared as follows:

(1) Mixing the quark cheese, cream cheese, emulsifying salt, sweetener, stabilizer, nutrition enhancer and milk under stirring at 800rpm and 50 ℃ for 5min;

(2) Adding lactic acid into the material obtained in the step (1) to regulate acidity, and carrying out heat preservation and stirring at 50 ℃; adjusting the pH of the material to 5.4;

(3) Heating and stirring the material obtained in the step (2), heating to 90 ℃, and stirring and mixing for 10min, wherein the shearing rotating speed is 1000rpm;

(4) Sterilizing the material obtained in the step (3) at 140 ℃ for 5s, homogenizing at 20MPa after sterilization, filling, cooling at room temperature, and then refrigerating at 2-8 ℃.

TABLE 1 raw materials and amounts of cheese sauce 1

Raw materials	Additive amount%
		Cream cheese	51
Quark cheese	37
		White granulated sugar	8
Tricalcium phosphate	1
		Sodium citrate	0.8
Sodium pyrophosphate	0.4
		Gelatin	0.5
Xanthan gum	0.08
		Locust bean gum	0.12
Milk	Allowance of
		Totals to	100

Example 2

According to the raw materials and the amounts in table 2, cheese spread 2 was prepared as follows:

(1) Mixing the quark cheese, cream cheese, emulsifying salt, sweetener, stabilizer, nutrition enhancer and milk under stirring at a shearing speed of 1000rpm and a shearing temperature of 55deg.C for 5min;

(2) Adding citric acid into the material obtained in the step (1) to adjust acidity, and carrying out heat preservation and stirring at a temperature of 55 ℃; adjusting the pH of the material to 5.0;

TABLE 2 raw materials and amounts of cheese sauce 2

Example 3

According to the raw materials and the amounts in table 3, cheese spread 3 was prepared as follows:

(2) Adding lactic acid into the material obtained in the step (1) to regulate acidity, and carrying out heat preservation and stirring at 50 ℃; adjusting the pH of the material to 5.2;

(3) Heating and stirring the material obtained in the step (2), heating to 90 ℃, and stirring and mixing for 15min, wherein the shearing rotating speed is 1000rpm;

TABLE 3 raw materials and amounts of cheese sauce 3

Example 4

According to the raw materials and the amounts shown in table 4, cheese spread 4 was prepared as follows:

(1) Mixing the quark cheese, cream cheese, emulsifying salt, sweetener, stabilizer, nutrition enhancer and milk under stirring at a shearing speed of 1000rpm and a shearing temperature of 50deg.C for 5min;

(2) Adding lactic acid into the material obtained in the step (1) to regulate acidity, and carrying out heat preservation and stirring at 50 ℃; adjusting the pH of the material to 5.6;

TABLE 4 raw materials and amounts of cheese sauce 4

Raw materials	Additive amount%
		Cream cheese	50
Quark cheese	38
		Xylitol	7.5
Tricalcium phosphate	1
		Sodium citrate	1.5
Disodium hydrogen phosphate	1
		Gelatin	0.3
Locust bean gum	0.15
		Milk	Allowance of
Totals to	100

Example 5

According to the raw materials and the amounts in table 5, cheese sauce 5 was prepared as follows:

(1) Mixing quark cheese, cream cheese, emulsifying salt, sweetener, stabilizer, nutrition enhancer and milk at 800rpm and 50deg.C for 5min;

TABLE 5 raw materials and amounts of cheese sauce 5

Raw materials	Additive amount%
		Cream cheese	50
Quark cheese	38
		Crystalline fructose	6
Tricalcium phosphate	1
		Sodium citrate	2
Gelatin	0.5
		Locust bean gum	0.1
Milk	Allowance of
		Totals to	100

Comparative example 1

The procedure of example 1 was repeated except that 37% of the quark cheese in example 1 was replaced with cream cheese.

Comparative example 2

The preparation was carried out in accordance with the starting materials and the amounts used in example 1, the homogenization pressure in step (4) was changed to 15MPa, and the remainder was the same as in example 1.

Comparative example 3

The procedure of example 1 was repeated except that 37% of the quark cheese in example 1 was replaced with mature cheese.

Comparative examples 4 to 6

The cheese paste is other brand cheese paste sold in the market, namely Miao blue Duoda cheese paste, baijiafu cheese paste and Baili milk flavor cheese paste.

Comparative example 7

The preparation was carried out in the same manner as in example 1 except that the cream cheese was added in an amount of 38% and the quark cheese was added in an amount of 50%.

Effect example 1

Protein content was measured by the Kjeldahl method on the cheese jam prepared in examples 1 to 5 of the present invention, while performing a water separation test in the following steps, and simultaneously performing a test and analysis using comparative examples 1 to 7 as a control group.

The adopted water separation test method comprises the following steps: taking an empty container with the weight of Wp, covering a 200-300-mesh sieve on the container, weighing a sample with the weight of W1 on the sieve, standing for a period of time at a certain temperature, taking out the container, weighing the container with the weight of W2, and calculating the water separation rate according to the following formula.

Water evolution rate (%) = [ (W2-Wp)/W1 ] ×100%

The specific conditions of the embodiment of the effect are as follows: a 200 mesh sieve was used, w1=50g, and the conditions were oven-set at 30 ℃ for 10 days and 6 months.

The test results are shown in Table 6.

TABLE 6 determination of cheese sauce Water bleeding Rate

As can be seen from Table 6, compared with the control group, the cheese sauce prepared by the method of the invention has higher protein content and lower water separation rate, i.e. the cheese sauce prepared by the method of the invention has better water retention property, more stable state in shelf life and can provide more nutrition.

Effect example 2

The cheese spreads prepared in examples 1-5 of the present invention and comparative examples 1-7 were subjected to sensory evaluation as compared to examples 3-5 of other brands of cheese spreads commercially available. Sensory evaluation was done by 20 trained panelists. The scoring method is adopted: the scoring method is a method for evaluating the characteristics and preference types of the samples in a digital scoring mode according to a preset evaluation standard, and finally calculating an average value to convert the average value into the sample score to determine the quality of the samples, and the scoring rule is shown in table 7. The evaluation items include: appearance, flavor, texture, extrudability and overall acceptability. The sensory evaluation results are shown in table 8.

Wherein, the observation condition of the particles is to take 1g of cheese sauce to be spread on the surface of transparent glass for observation.

Further, fluidity (viscosity) test of the cheese pastes of examples 1 to 5 and comparative examples 1 and 3 to 6 was carried out by the Bostwick method. The specific method comprises the following steps: the clean dry consistometer is placed in a horizontal position and the horizontal screw is adjusted to center the blister. Closing the valve of the fastening capacity dish. The samples were weighed to fill the dish (note that the sample test was performed at 20 ℃ ± 1 ℃) and the top was scraped with a spatula and the sample temperature was recorded. Pressing the valve button opens the valve to allow the sample to flow down while starting timing. The reading of the sample flow on the scale plate, i.e. the consistency value, was taken at 30 seconds. Accurate to 0.1cm. The results obtained are shown in Table 9.

TABLE 7 organoleptic scoring rules for cheese spreads

TABLE 8 sensory evaluation results of cheese jam

	Appearance of	Flavor of	Tissue state	Extrusion Property	Overall acceptance degree
						Example 1	9	9	8	7	8
Example 2	9	8	8	8	8
						Example 3	7	7	7	8	8
Example 4	9	8	8	9	9
						Example 5	8	9	8	9	8
Comparative example 1	4	6	5	4	5
						Comparative example 2	7	8	5	7	6
Comparative example 3	6	6	5	4	5
						Comparative example 4	3	4	5	4	4
Comparative example 5	5	3	4	5	3
						Comparative example 6	4	2	3	4	2
Comparative example 7	6	7	5	6	6

TABLE 9 viscosity test results of cheese sauce

As can be seen from table 8, the cheese jam of the examples of the present invention is better than the comparative examples in various indexes, and is more suitable for the consumer's needs in both flavor and mouthfeel.

As can be seen from Table 9, the viscosity of the cheese sauce of the examples of the present invention is higher than that of the comparative examples, further demonstrating that the cheese sauce of the examples of the present invention can have a better smoothness in extrusion, i.e., less breakage in extrusion and better extrudability.

Claims

1. A method for preparing cheese sauce, comprising the steps of: mixing the raw materials of cheese sauce, adjusting pH to 5.0-5.6, heat treating, sterilizing, and homogenizing; wherein,,

the homogenizing pressure is 18-22MPa.

2. The method of preparing a cheese spread according to claim 1, characterized in that the cream cheese content is 45% -53%, such as 48%, 50% or 51%;

and/or the quark cheese is present in an amount of 35% to 42%, such as 37%, 38% or 40%;

and/or the mass ratio of the cream cheese to the quark cheese is (1-2): 1, preferably (1.1-1.5): 1, e.g. 1.2:1,1.3:1 or 1.4:1;

3. The method of preparing cheese spread according to claim 1, characterized in that the content of the emulsifying salt is 1% -3%, such as 1.2%, 1.5%, 1.8%, 2% or 2.5%;

and/or the emulsifying salt comprises citrate and/or phosphate;

preferably, the citrate comprises sodium citrate and/or potassium citrate;

preferably, the phosphate comprises one or more of sodium hexametaphosphate, potassium hexametaphosphate, sodium pyrophosphate, potassium pyrophosphate, disodium hydrogen phosphate, and dipotassium hydrogen phosphate;

more preferably, the emulsifying salt is citrate;

more preferably, the emulsifying salt is citrate and phosphate with the mass ratio of (1.5-2) to 1.

4. The method of preparing a cheese spread according to claim 1, characterized in that the content of the stabilizer is 0.3% -1%, such as 0.45%, 0.6% or 0.7%;

and/or the stabilizer comprises one or more of locust bean gum, pectin, gelatin, xanthan gum, hydroxypropyl distarch phosphate, and acetylated distarch adipate;

preferably, the stabilizer is locust bean gum;

preferably, the stabilizer is locust bean gum and gelatin;

preferably, the stabilizing agent is locust bean gum and xanthan gum;

preferably, the stabilizing agent is locust bean gum, gelatin and xanthan gum.

5. The method of preparing a cheese spread according to claim 1, characterized in that the sweetener content is 5-10%, such as 6%, 7.5%, 8% or 9%;

and/or the sweetener comprises one or more of white granulated sugar, crystalline fructose, trehalose, erythritol, xylitol and mogroside;

and/or the raw materials of the cheese sauce further comprise a nutrition enhancer;

preferably, the nutrient supplement is present in an amount of 0.5% to 2%, more preferably 0.8% to 1.5%, for example 1%;

preferably, the nutritional supplement is selected from one or more of tricalcium phosphate, calcium carbonate and milk mineral salts, such as tricalcium phosphate.

6. The method of preparing a cheese spread according to claim 1, characterized in that the shear rate of the mixing is 700-1000rpm, such as 800rpm;

and/or the shear temperature of the mixing is 45-55 ℃, e.g. 50 ℃;

and/or the mixing time is 4-6min, e.g. 5min.

7. The method of preparing cheese spread according to claim 1, characterized in that the pH is 5.0, 5.2, 5.4 or 5.6;

and/or said adjustment of the pH is adjusted with an acidity regulator, preferably selected from citric acid and/or lactic acid, such as lactic acid;

and/or the pH adjusting process is carried out under the condition of heat preservation and stirring.

8. The method for preparing cheese spread according to claim 1, characterized in that the heat treatment process comprises heating and stirring;

preferably, the temperature of the heating and stirring is 85-95 ℃, such as 90 ℃;

preferably, the shear rate of the elevated temperature agitation is 900-1200rpm, for example 1000rpm;

preferably, the heating and stirring time is 5-15min, for example 10min.

9. The method of preparing cheese spread according to claim 1, characterized in that the sterilization is UHT sterilization;

and/or, the sterilization temperature is 135-145 ℃, such as 140 ℃;

and/or, the sterilization time is 4-10s, for example 5s;

and/or, the homogenizing pressure is 20Mpa.

10. A cheese spread produced by the process of any of claims 1-9.